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Collard Greens, Organic
$4.50
1 bunch
Organic Collard Greens - 1 bunch
Thorpe's Organic Family Farm
First-generation farmers, Mike and Gayle Thorpe, purchased the 2,300 acre farm on Route 78 in East Aurora, NY about 40 years ago when it was the site of a gravel mine and dairy. The family also owns a citrus grove in central Florida which produces citrus fruit, strawberries and melons they ship up north, and FreshFix delivers, when the ground is still frozen in Western New York.The Thorpes' six children - Naomi, Jeremiah, Abraham, Elijah, Abigail, and Hannah - also lend a hand on the certified organic farms. “Growing up we all helped but were encouraged to explore other career options. The farm was always my passion,” says Naomi Thorpe, who manages operations and sales.
The list of certified organic fruits and vegetables grown at Thorpes numbers in the hundreds and includes corn, greens, peppers, tomatoes and u-pick berries. They also grow grains such as organic oats, soybeans and hay for livestock. The farm is home to pigs, chickens and cows, as well as horses, goats and geese.
The Thorpes converted the farm to all organic in the late 1990s when Gayle discovered she had an allergy to treated seeds. In order to achieve the certified organic distinction, they do not use any chemical pesticides, herbicides, fungicides, fertilizers, or genetically modified organisms. In turn, this increases the soil's health allowing plants to thrive and produce food that is often more nutritionally dense than conventionally grown fruits and vegetables.
“Seeing how much my parents loved farming inspired me to stay and work here,” Naomi Thorpe says. She adds, “growing a healthy, beautiful product for customers keeps me coming back.”
Selection and Storage
- Choose collards with firm leaves that are deep green with no yellow or brown spots.
- Smaller leaves are more tender and have a milder flavor.
- Store collards in a sealed plastic bag in the refrigerator for 3-5 days.
- Rinse leaves before making a snack or meal.
Preparation
Collards can be prepared the same way you prepare other greens like spinach, kale, turnip greens or mustard greens.
To start, cut the collards into thin strips, removing the thick middle stalk.
- Sauté them! Sauté collards in olive oil with onions, garlic and red pepper flakes. Serve as a side dish.
- Sauce them! Cut the collard leaves in half and slice into thin strips. Add them to pasta with tomato sauce or bean soups.
- Stuff them! Mix collards and chicken sausage into rice for a great stuffing for bell peppers or tomatoes.
Collard Green Recipes:
Collard Green Casserole
We like to make a version of this with chicken and use lots of lemon instead of sour cream!
Collard-Apple Salad
Like most greens, collards can also be eaten raw.
Stuffed Collard Greens
Similar to stuffed cabbage leaves, but with a twist!
Just the thing you need to warm up as the nights get cooler
Ingredients:
1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
5 cloves garlic, minced
4 cups of vegetable broth
4 cups collards, ribs removed and leaves chopped
1 can diced tomatoes
2 tsp dried oregano
1/3 tsp dried rosemary
2 cans navy beans, drained
salt & pepper to taste
Directions
Cook onion, carrots, and celery in large soup pot over medium-low heat for 5 minutes.
Add garlic and cook for 1 minute.
Add the vegetable broth, collards, tomatoes and herbs.
Simmer for 30 minutes over medium heat.
If you are a pork person, you can cook greens with bacon or ham hock. I’m not a bacon fan so I use sliced up onions and chopped tomatoes instead of bacon
Ingredients (Serves 4):
4 slices of bacon, cut into 1/2-inch pieces
1 small garlic clove, minced
1 large bunch collard greens, washed, tough stems removed, leaves torn into large pieces
Coarse salt and ground pepper
​Directions
We like to make a version of this with chicken and use lots of lemon instead of sour cream!
Collard-Apple Salad
Like most greens, collards can also be eaten raw.
Stuffed Collard Greens
Similar to stuffed cabbage leaves, but with a twist!
Navy Bean Soup with Collards
Just the thing you need to warm up as the nights get cooler
Ingredients:
1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
5 cloves garlic, minced
4 cups of vegetable broth
4 cups collards, ribs removed and leaves chopped
1 can diced tomatoes
2 tsp dried oregano
1/3 tsp dried rosemary
2 cans navy beans, drained
salt & pepper to taste
Directions
Cook onion, carrots, and celery in large soup pot over medium-low heat for 5 minutes.
Add garlic and cook for 1 minute.
Add the vegetable broth, collards, tomatoes and herbs.
Simmer for 30 minutes over medium heat.
Sauteed Collards with Bacon
If you are a pork person, you can cook greens with bacon or ham hock. I’m not a bacon fan so I use sliced up onions and chopped tomatoes instead of bacon
Ingredients (Serves 4):
4 slices of bacon, cut into 1/2-inch pieces
1 small garlic clove, minced
1 large bunch collard greens, washed, tough stems removed, leaves torn into large pieces
Coarse salt and ground pepper
​Directions
- In a large skillet, cook bacon over medium-high heat until browned and crisp, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add collard greens and cook until bright green and wilted, about 3 minutes.
- Season with salt and pepper. Enjoy!
Nutrition Information
- Only 63 calories in 1 cup.
- An excellent source of vitamin A, C, K, and a great source of calcium and fiber.
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